Tuna and Chicken Sausage Pizza
Hi guys! Miss me? *hehe* I thought that I'd just take a few days break and start with a whole new season since it's a new month. To kick off the 2nd Season of My Kitchen To Yours, I'd like to share with you guys a very straight forward easy-to-make recipe of a Pizza. Preparation wise takes abit of time but it's real simple to make because all the things comes off the Supermarket rack and the only cooking part is just to bake the pizza in the oven in the last bit. Practically I did not make the pizza crust becauseI like my cooking to be fast and easy for you guys out there. However, it'd be great if you know how to make pizza base and I'd really love to learn how to make when I have abit more free time. It needs a while to master that I assume!
Alright, enjoy the recipe! And to my number one (and only) fan, here's to you.
Tuna and Chicken Sausage Pizza
Ingredients:
2 Medium sized Pizza Crusts
1 can of Tuna (Flakes in Oil)
1/2 can of Pineapples
4 sticks of Chicken sausages
1 can of Sliced Button Mushrooms/ 6 Fresh Portabellos (Sliced)
1 Large Onion
1 Packet Perfecto Italiano Mozarella Cheese (grated)
1 cup of Raguletto Romano Cheese Tomato Paste
4 Tablespoon of Chilli Sauce (Kimball)
1 tablespoon Oregano
1 tablespoon Parsley
1 tablespoon of Capers
1 tablespoon of Capers
Method:
Drain the Tuna and Pineapples (Till very dry). Cut the pineapples in smaller cubes or just half them if you like them chunky. Dice the chicken sausages and thinly slice the onion into rings or you can dice them too. For the pizza sauce mix the cup of tomato paste with the chilli sauce and you can add a pinch of salt and a few dashes of dried Oregano and Parsley.
For the time being, preheat your oven and bake the pizza crusts for a few minutes at Gas number 4 or 5. I do this just to get it abit dry. When the bases are done, put a few tablespoons full of the sauce and spread it with the base of the spoon on one side of the pizza crust. Then, top it off with half a handful of cheese and the rest of the ingredients, half of what you have for each pizza crust. E.g. Half tin of the tuna on one pizza and the other half for the other. Before you finish the top with the Mozarella drop a few spoons of the sauce randomly around your almost done pizza. Then finish off with lots of Mozarella before you put it in the oven with Top heat on only until the cheese has melted, bubbled and browned abit.
Serves: 10
Last words:
The origin of Pizzas remain a heated debate. Over the decades, Pizzas have been innovated to suit people's different taste. In some countries, pizzas are famous for its difference in shapes, sizes and ingredients. Some have cheesy crust, some pizzas come in pots and some in pans. Pizzas are not just cooked in the oven but there are some which are deep fried or grilled. Some pizzas are made with a thin (Like those original Italian ones) while others are made thick, more bread-like texture (like the Pizza Hut type). The way to bake pizzas can also be a signature in the Pizza making business. Some pizza makers would bake them in the good old Stone Oven using fire wood and some would just use the Electric oven.
Pizzas are delicious with any type of toppings, all depending on what you prefer on your pizza. Some like it all vege. Some like it all cheesy and some like it with lots of meat.
You can top your pizza with Pepperonis or Salamis. Even smoked Salmon, Artichokes, Capsicum (bell peppers), freshly cut tomatoes would taste really good on your Pizza. As for the weirdest topping I've ever placed on a Pizza is Raisins! My dad wanted that so I did. Weird but hey, if it makes you happy go ahead and try it! Experimenting with food can actually come up with really good recipes!
*Tip*:
You can get your "To-Go" Pizza base from Supasave Bakery or Yataro Bakery from Gadong,BSB. It will only cost you around $2 for each and they have the larger sized ones.
Larger sized pizzas will need 3/4 of the ingredients stated above. So you can somewhat, approximately double it to make 2 large Pizzas!
Till the next post, Bon Apetit! Wait, that's french right? *haha*
